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Rhubarb Muffins with Streusel Topping

Mouthwatering Rhubarb Muffins with Streusel Topping Bliss

Delicious Rhubarb Muffins with Streusel Topping, perfect for breakfast or a snack, featuring a soft texture and tangy rhubarb.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Fresh Rhubarb Chopped
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar Can be partially swapped with brown sugar
  • 1 tbsp Baking Powder Check expiration date
  • 1/2 cup Unsalted Butter Melted
  • 2 large Eggs Room temperature
  • 1 cup Whole Milk Can substitute with almond milk
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
For the Streusel Topping
  • 1 cup All-Purpose Flour Same flour as muffins or gluten-free
  • 1/2 cup Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 cup Cold Butter Cut into small cubes

Equipment

  • Oven
  • muffin tin
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with liners or nonstick spray.
  2. In a large bowl, mix dry ingredients: flour, sugar, baking powder, cinnamon, and nutmeg.
  3. Combine wet ingredients in the dry mixture: add melted butter, eggs, and milk. Stir gently.
  4. Fold in the chopped rhubarb without overmixing.
  5. For the streusel topping, mix flour, brown sugar, cinnamon, and cold butter until crumbly.
  6. Fill muffin cups two-thirds full with batter and sprinkle streusel on top.
  7. Bake for 20-25 minutes, testing with a toothpick for doneness.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For the best results, avoid overmixing and use room temperature eggs. Store in an airtight container for up to 3 days.

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